Mochai Kathirikai Khara Kuzhambu / Field Beans Brinjal Spicy Gravy
Mochai Kathirikai Khara Kuzhambu / Field Beans Brinjal Spicy Gravy is a simple and filling gravy that pairs with rice.
Prep Time20 minutesmins
Cook Time30 minutesmins
Total Time50 minutesmins
Servings: 4
Ingredients
½CupMochai / Field Beans
3SmallBrinjal
Water - as required
Salt to taste
2TablespoonOil
1TeaspoonMustard
1TeaspoonUrad Dal
¼TeaspoonFenugreek Seeds
1BigOnion
2Tomatoes
FistfulCurry Leaves
1TeaspoonTurmeric Powder
2TablespoonCoriander Powder
1TablespoonRed Chilli Powder
For Soaking Tamarind
1Amla sizedTamarind
¾CupWater
To Grind and Paste
½CupCoconutGrated
1TablespoonPoppy Seeds
⅓CupWaterFor soaking poppy seeds
6Small PodsGarlic
Instructions
Soak poppy seeds in water for 30 minutes. Soak Mochai in water overnight. Pressure cook mochai with water and salt for 3 whistles in medium flame.
Heat oil in a wok. Add in mustard, urad dal and fenugreek seeds. Allow them to splutter. Add in onion and curry leaves and saute until glossy.
Add in tomatoes and salt to taste and saute until the tomatoes get mushy.
Add in chopped brinjal and the cooked mochai mixture.
Add in salt to taste. Keep cooking.
Blend Grated coconut, Garlic pods and soaked poppy seeds into a smooth paste with minimum water.
Soak tamarind in water. Squeeze the juice and add them to the gravy.
Add in chilli powder, Coriander Powder and Turmeric powder.
Give them a quick stir and bring them to boil. Add in the Coconut paste. Cook in low flame until the gravy is cooked completely or the oil separates in the sides of the vessel.
Notes
Limit the amount of addition of water or it would spoil the taste of the gravy.
After chopping brinjal add them immediately into the gravy or it would give out bitter taste.
Fennel seeds can also be added to this gravy. It gives out a good taste.